Hearty Potato Chive Bread

Potato bread has a tender, pillowy crumb that regular white bread just can’t match, and this version adds dried chives for a savory twist. Instant potato flakes do the heavy work here, absorbing liquid and releasing starch as the dough develops, giving you that signature soft texture without having to boil and mash actual potatoes.

The buttermilk and applesauce are a clever pair. Buttermilk brings tang and helps activate the yeast, while the applesauce adds moisture and a subtle sweetness without any added fat. The result is a loaf that stays soft for days instead of going stale overnight.

This recipe is designed for a bread machine, but it works just as well mixed and kneaded by hand or in a stand mixer. Shape it into a round boule or drop it in a standard loaf pan.

Kitchen Tips

• If using active dry yeast, make sure your water is warm (around 110°F/43°C) to activate it. Fast-acting yeast can go in with the dry ingredients at any temperature.
• Don’t skip the buttermilk. Its acidity tenderizes the gluten and gives the crumb a slight tang that pairs naturally with the chives.
• Check the dough after the first few minutes of kneading. Potato flakes absorb liquid slowly, so you may need to add a tablespoon more water if things look too dry.

Variations

• Add roasted garlic to the dough for a potato-garlic bread that’s incredible toasted.
• Fold in shredded cheddar cheese for a savory potato-cheese loaf.
• Use fresh chives instead of dried (double the amount) when they’re in season for brighter flavor.